Codfish with heart
2 dessert spoons of olive oil
2 garlic cloves
1/2 onion (small)
3 tablespoons of cooked chickpeas
1 cup of cooked sprouts (well drained)
2 tablespoons of crumbled bread
1 tablespoon of chopped parsley
Defrost the codfish and remove the skin and bones, then flake it.
Boil the potato and carrot (once washed, peeled and cut into pieces). Drain, season with nutmeg and turn it into a puree.
Place a dessert spoon in a pan with a clove of chopped garlic, the chopped onion and the codfish. As soon as the codfish is cooked, mix it with the rapini and chickpeas.
Put the remaining olive oil in a frying pan with the other clove of garlic chopped and the cornbread. Cook until golden brown, always over a low heat.
Serve the puree with the codfish and the cornbread sprinkled with chopped parsley.